Chorizo Wraps With Veggies (30-Minute Meal)

Want more from Genius Kitchen?

“Ten years ago, I ordered this dish at a cafe. The ingredients were listed on the blackboard, so it was easy to duplicate it at home. The heat is about right for those who don't want to go overboard. If you want extra heat, add jalapenos, tabasco sauce or chillies to the cooking or the garnishes. This really is a chop-it-up-and-throw-it-together meal. You are busy chopping or stirring most of the time, but it all takes less than 30 minutes from start to finish.”

Directions

Heat a large frying pan and add chopped chorizos (don't add any oil). Saute for 5-10 minutes, until sausages pieces are done.

You can chop the veggies while the chorizo is cooking.

Remove chorizos and set aside, and drain off all but one tablespoon of the oil that has cooked out of the chorizos.

Reheat the oil and add smoked paprika (if using it) and stir well.

Add chopped onions and bell peppers and saute for 5 minutes, until softened.

Add chopped corn kernels and saute for 2 minutes.

Add lime juice and 1/4 cup of the taco sauce and cook for 2 minutes. You want the lime juice to mostly evaporate.

Add cooked chorizos and let everything heat through for another 2 minutes.

While the mixture heats, heat the tortillas according to package directions. I usually zap the whole pack in the microwave for about 1 minute. Be sure to remove the silica gel sachet from the pack before heating.

Along the way, get the garnishes ready. These are the remaining taco sauce, sour cream, cheese, lettuce, olives (if used) and any other garnishes you like.

Let everyone assemble their own servings. I usually smear some sour cream on a tortilla, then top with the chorizo mixture and all the garnishes, and fold. Be prepared for some fallout and very messy hands.